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I knew I was going to Greece on holiday and thought I would give this ago, I never saw this dish in Greece but oh well.
HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in a paper bag.
INGREDIENTS:
40g chipotle paste
400g waxy potatoes
1 lime
32g tomato paste
390g black beans
150g canned sweetcorn
1 tsp smoked paprika
100g Greek salad cheese
1 green chilli
5.5g vegetable stock mix
30ml mayonnaise
1 garlic clove
10g chives
1 brown onion
NUTRITION:
Calories per serving: 573 kcal
Info per 100g
Energy - 2406kJ
Calories - 573kcal
Fat - 24g
Of which saturates - 10.4g
Carbohydrates - 67.1g
Of which sugars - 16.8g
Protein - 21.6g
Salt - 2.49g
INSTRUCTIONS:
STEP 1: Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle. Chop the waxy potatoes in half, lengthways. Add the halved potatoes and smoked paprika to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up. Put the tray in the oven for an initial 20 min or until the potatoes are golden.
STEP 2: While the potatoes are cooking, peel and finely dice the brown onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the diced onion and cook for 3-5 min or until starting to soften.
STEP 3: While the onion is softening, drain and rinse the black beans and sweetcorn. Dissolve the vegetable stock mix in 400ml boiled water. Once the onion has started to soften, increase the heat to medium-high and add the tomato paste and chipotle paste (can't handle the heat? Go easy!) to the pan and cook for 1-2 min or until fragrant.
STEP 4: Once fragrant, add the drained black beans & sweetcorn with the vegetable stock and cook for 10-15 min or until it's reduced to a stew-like consistency. Once done, crush some of the beans with a masher and give everything a good mix up until fully combined – this is your rancheros-style chilli
STEP 5: While the chilli is cooking, roll the lime with your hand on a hard surface (to release more juice) and cut in half. Slice the green chilli finely. Add the sliced chilli to a bowl with the juice of 1/2 lime and a pinch of sugar and set aside to pickle – this is your quick-pickled chilli. Cut the remaining lime into wedges.
STEP 6: After an initial 20 min, remove the potatoes from the oven and crush with the base of a mug to flatten them. Tip: Just crush them gently, or they'll turn to mash! Add a drizzle of vegetable oil and and give everything a good mix up. Put the tray back in the oven and cook for a further 5-8 min or until the potatoes are crisp and golden – these are your crispy potatoes.
STEP 7: While the potatoes are cooking, peel and finely chop (or grate) the garlic. Combine the mayo and chopped garlic (not a big garlic fan? Try using less!) with 1 tsp cold water – this is your garlic mayo. Crumble the Greek cheese into rough bite-sized pieces. Chop the chives finely. Serve the rancheros-style chilli over the crispy potatoes. Drizzle over the garlic mayo, then sprinkle over the crumbled Greek cheese, chopped chives and quick-pickled chilli (can't handle the heat? Go easy!) – this is your loaded patatas rancheros. Garnish with a lime wedge. Enjoy!
Honestly really tasty dishes, I feel like this is a good dish like I did for a buffet, I made the two people serving with other dishes and I know others loved it.
Purchased from: Gousto
Star Rating: 5/5
Date Tried: Saturday 22nd April 2023
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
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